Roasted Rosemary Chicken Thighs
Prep Time: 12 mins|Cook Time: 33 mins
Serves: 4
Anne L. of Hugo, MN was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this easy dinner with bright harvest flavors using highly nutritious and tasty beet greens.
Ingredients
- 5 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs
- 1 bunch (about 1 pound) small beets, peeled, quartered, and leafy tops reserved
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1/4 cup coarsely chopped pecans
- Coarse salt and freshly ground pepper to taste
- 6 sprigs fresh rosemary
- 2 tablespoons butter
Instructions
- Heat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place quartered beets, 1 tablespoon oil, honey, pecans, salt, and pepper in medium bowl; toss to coat. Pour mixture out onto half of baking sheet. Place in oven for 15 minutes.
- Pull leaves from 2 sprigs rosemary; finely chop. Heat 2 tablespoons butter, remaining 2 tablespoons oil, salt, and pepper in medium saucepan over medium heat until butter is melted. Stir in chopped rosemary.
- Pull baking sheet from oven; stir beets. Dip chicken into rosemary butter, coating it well. Place on baking sheet next to the beets. Return pan to oven; bake about 18 minutes or until chicken is no longer pink in center and beets are just tender. Cook to internal temp of 165°F.
- Meanwhile, rinse and coarsely chop beet leaves and cut stems into 1-inch pieces. Bring a large saucepan of salted water to a boil. Add stems; blanch for 1 minute. Add leaves; cook about 30 seconds. Drain in colander, season with salt and pepper.
- Serve chicken and beets on a bed of beet greens, garnished with remaining rosemary sprigs.